Cherry Ripe Slice
Preparation 30 Minutes
Cook SET TIME: 60 MINS Minutes
Serves 12 squares
Method
Line 27 x 18cm slice tray with baking paper, leaving 2cm of paper above edge to make removal of slice easier. Put biscuits in a bag and crush well. Combine biscuits and butter and press into base of prepared tray. Refrigerate for 20min till firm.
Combine coconut and icing sugar mixture in a bowl. Put white chocolate extra butter and cream in a small pan and cook gently over low heat. Stir frequently until chocolate has melted. Stir in food colouring.
Gently stir white chocolate mixture into coconut mixture, add cherries spread firmly on biscuit base, chill for 30min or until firm. Spread dark over the slice, refrigerate until firm, cut into squares to serve.
Ingredients
375 g Choc Ripple biscuits
150g unsalted butter melted
250g desiccated coconut
60g icing sugar mixture
300g white chocolate
Extra 150g unsalted butter
150ml thickend cream
5 drops red food colouring
400g SUNBEAM red glace cherries, halved
200g dark choc melted
Rose petals or freeze dried raspberries to garnish
Recipe Collection
Honey Roast Chicken with Nutty Stuffing
Preheat the oven to 220c on fan-forced.
Combine stuffing ingredients in a food processor until roughly chopped.
Remove stems from rosemary and combine with honey, olive oil in a small bowl.
Fill chicken with nutty stuffing and roast chicken for 20 mins.
Remove chicken after 20 mins and cover outside with honey glaze, season with salt.
Cook for a further 25 mins on 180c until golden
Macadamia Biscuits
Preheat oven to 170⁰C. Line baking tray with grease proof paper.
- Cream butter and sugar. Add vanilla essence and egg, beating until well combined.
- Stir in flour, macadamia nuts and choc chips.
- Roll tablespoons of mixture into balls and place on tray 5cm apart. Bake for 12mins or until golden brown. Cool on wire rack.
Chocolate Raisin Brownies
Preheat oven to 180°C.
- Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
- Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.
HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.
Sunbeam Banana Bread with Sultanas
Toast & enjoy!
Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.
Rainbow Couscous & Sultana Salad
In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.
Combine all dressing ingredients in a jar and shake well.
Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.
Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.
Tips
- Store salad in a covered container in the fridge, for up to three days.
- Couscous can be substituted with cooked and cooled quinoa, if preferred
Sultana & White Chocolate Shortbread
Beat the butter and sugar until creamy, approximately 2-3 minutes, add the sifted flour, when almost combined add the sultanas, choc chips & continue to beat with the flat beaters until a firm dough is obtained, be aware that it does take time to bring it together. If you knead by hand it will take approximately 4 minutes of kneading.
Wrap the dough in plastic and refrigerate for 30-60 minutes or even overnight.
Remove the dough from the fridge, and if very firm, gently knead, place the dough between 2 sheets of parchment paper and roll to ¼ inch thickness, cut out with your feastive cookie cutters, place on the prepared cookie sheets. Refrigerate the cookies while the oven is pre-heating, for about 15 minutes.
Pre-heat the oven to 160C. Line 1 or 2 cookie sheets with parchment paper.
Bake the cookies for approximately 10 minutes. Remove from the oven, let sit 2-3 minutes on the cookie sheet then move to a wire rack to cool completely.
Enjoy!
